Taking In Fall & Toasting Mom

There are moments in life when we hang onto every minute.  The first time I experienced this, I was 19 years old, and leaving my hometown for Washington State University. I had worked part-time at the tennis club since I was in high school and through a year of community college, and it was time to transfer as a junior to WSU. I remember going to the tennis club where I worked, standing out on the balcony where I had stood so many times, and gazing out at the tennis courts on which I had played hundreds of hours of tennis over the years.

I was super excited to go away to college and finish up my Bachelor of Arts at WSU, but a part of me knew that opening one door meant closing another. And I remember breathing in that moment so completely that now, more than twenty years later, I can still close my eyes and conjure up exactly how I felt that day.

The Pacific Northwest is known for our four distinct seasons – although not always equally divided up among the calendar year. Some people love them. Personally, I resonate better with a climate where I can wear shorts and swim outdoors year around. But right now, as summer has ended and fall is in full swing, I know winter is coming. Winters in the Yakima Valley can be severe. Snow. Ice. Unimaginably cold temperatures. Last winter was especially rough.

And so those days when the upper temperatures hit the upper sixties in October, it’s worth drinking in. It’s worth capturing physical and mental pictures, because like the days before I moved to Pullman, I sense life is about to change. And so here in the fruit and vegetable bowl of the nation, when the fall days are sunny and warm, and the evenings require only a light windbreaker, it’s worth appreciating.

Life has seasons too.

Today is a particularly special day for me. I finished the first draft of the final chapter of my first novel. Now the editing begins. It started out as a trilogy, but the books nestled so perfectly and they were on the small side. So instead of three small books, three shorter stories, I’m pulling them together to create one epic story of a how one family transformed in four years. I’ve been working on it since January 17, 2015, although I still do not have a name for it. The book is a special nod to my mom.

Mom and I are in many ways opposites. We see and experience life from very different lenses and that hasn’t always made for agreeable conversations. I wanted to get to know my mom better, and appreciate her more. I wanted to experience life with her in a way that would ensure I wouldn’t live with regrets if the day came where I didn’t have her. So I created one of my protagonists loosely based on her. It would have been impossible to make Harriet so likable and relatable without developing a better understanding of my mom.

Just tonight I called my mom for advice about some pie crust dough that had dried out due to inattention. “How long did you step away from it?” she asked.

“Well, it’s actually for the book,” I said. “Isabelle asks Harriet’s advice and I wasn’t sure how the dialogue should unfold.”

Without missing a beat, mom jumped in: “Throw it away and start over. That’s what Harriet would say.”

I smiled and savored the moment.

Mom and I are still very different, and we still get under each other’s skin from time to time. But I appreciate her and what drives her in a way I never could have without this book. And so, tonight’s wine is a toast to a dear lady who still drives me a little cra-cra, but who I have come to respect, accept and like as much as I’ve always loved – my mom. Here’s to you, mom. And to the changing seasons of life.Patio dinner 2

Enjoy the Harvest Without the Fruit Flies

Fall in my parents’ backyard is reminiscent of a postcard rack in a small town general store. After months of hot desert sun, regular irrigation, and cool nights, the fruit trees, grape vines, berry bushes and vegetable plants pour forth a colorful buffet of everything one might need to create the most delightful potluck. From pies to preserves, salads to salsa, root and squash vegetables to melons, and fresh herbs to season all of it perfectly, there’s no doubt my parents’ backyard offers something for everyone.

When I lived in Los Angeles, I always looked forward to experiencing the changing seasons of the Pacific Northwest, and a weekend slice of small town life in the agriculturally-rich Yakima Valley. What I didn’t look forward to was the fruit flies.

Compared to mosquitoes in the Midwest and scorpions in the south, or even the buzzing June bugs in California, fruit flies seem like a relatively harmless nuisance. Still, leave a peach on the counter or a bowl of apples prepped for a pie, and overnight your kitchen is somehow filled with these miniature flying bugs. Growing up as an apple farmer’s daughter, in forty years I still haven’t figured out where so many of these insects are invisibly hiding to appear instantly on the patio and in the kitchen. And it’s not like there are just a few. I am not joking when I say fruit flies show up with an entourage the size of a village.

The great news: this year, we’re enjoying the bountiful harvest without the insect village. I discovered a magical recipe while doing research for the novel I’m writing about a city-dwelling family who returns to their grandparents’ farm in Ellensburg, which has just been turned into a charming bed and breakfast, for a Thanksgiving celebration together. The B&B, still set in an orchard, offers guests a bounty of fresh fruits and vegetables harvested onsite farm-to-table. But in the story, there are no fruit flies (which could be creative writing or really could be the case with this simple trick.)

I tried this, and the results are amazing!

RECIPE: Simply take a normal wide-mouth quart jar. In it add a mixture of 1 pump of liquid dish soap (about 1 teaspoon) and 2 cups of EITHER apple cider vinegar OR red wine vinegar. (The red wine vinegar is a prettier color sitting out on the counter and hides the dead fruit flies at the bottom better. But the fruit flies tend to swarm to the apple cider vinegar faster. Both work, so it’s your choice.)

DIRECTIONS: Cut a standard piece of typing paper in half vertically, and bend it to create a cone shape. (No need to tape it, just drape it cone-shaped around the inside of the mouth of the jar.)

Leave it on the counter and no matter how much fresh fruit and berries or how many delicious tomatoes, peppers or cucumbers you allow to ripen on the counter, you’ll be able to enjoy the perfect harvest without any pesky visitors.   Fruit fly 1Fruit fly 2Fruit fly 3Fruit fly 4